The Coffee

Industry
An overview
Office of the Provincial
Agriculturist
Palawan

Coffee occupies an important place in the world

economy, being widely consumed as a
beverage . In the world trade, coffee ranks first
among non-staple food and is rated as the fifth
most important agricultural product.
The Philippines used to
be the top coffee
producer and exporter
in Asia but declining
yields and conversion
of coffee plantations
to other export crops
as well as to other
commercial purposes
resulted to an
importation of coffee
since 1997.

PRODUCTION

The average green bean

yield per hectare per
year is less than 500
kilos.

Total production in 1990

was pegged at 43,200
metric tons while in
2002 production was
only approximately
30,000 metric tons.

DEMAND AND SUPPLY

PROJECTION

The annual domestic consumption of

coffee is estimated at 53,000 metric
tons of green beans and is
increasing at the rate of
approximately three percent (3%)
per year. About half of the market
demand is being imported due to
lack of production.

The country imports around

20,000 to 30,000 metric
tons of coffee beans to
meet supply deficits

IMPORTANCE OF COFFEE TO THE

PHILIPPINE ECONOMY

Income Generation
Potential The
green coffee beans
market is currently
at 1.4 billion pesos.

Employment Generation
Potential Each hectare of
coffee can generate direct
employment for two farm
workers and indirect
employment for another two
workers.

Livelihood Potential Currently, 300

thousand Filipinos depend on the coffee
industry.

Export potential Philippine Robusta

Coffee, which was
previously known
in the export
market as Cavite
AA has a big
export potential.
The government is
now proposing to
adopt the term
Kape Isla as a
seal of excellence
in the export of
Robusta.
Excelsa and
Liberica varieties

WHAT NEEDS TO BE DONE

Increase yield per

unit area
rehabilitation or
rejuvenation of
existing coffee trees
to double or triple
current average
yield as IC2, IC7, IC8,
S274 and other
outstanding local
selections.

Plant coffee in other

areas either as a
monocrop or mixed
with other crops to
increase production.

Coffee
Varieties
4 varieties that are
grown in the
Philippines

Arabica
This is considered to
be the best coffee in
other countries
because of its
excellent flavor and
aroma. It is also known
as Kapeng Tagalog.

Arabica yields
500 to 1,000 kg of
clean dry coffee beans
per hectare. This
variety is an early
bearer, it bears fruit
two to three years

Robusta
This variety is high
yielding and more
resistant to pest and
diseases. It contains
about 40-50 percent
more caffeine than
arabica.
Bearing commences on
its third year from
planting. It yields 1,200
kg or more per hectare
of clean dry coffee
beans.

Liberica
This variety is
locally known as
Kapeng Barako
This variety is
tolerant to drought
and can grow to wider
soil types. It starts
bearing four to five
years after planting
and yields
approximately 500 kg
of dry coffee beans
per hectare.

Excelsa
This has wide leaves
that are thicker than
Robusta, but thinner,
smoother and more
rounded than Liberica.
This variety is resistant
to drought. Bearing
starts four to five years
after planting. It yields
approximately 1,000
kg of clean dry coffee
beans per hectare.

Establishment
of a New
Coffee
Plantation

Factors Affecting Coffee

Production

A. GENETIC FACTORS

The yield potential of a

single coffee tree is
determined by genetic
factors. If a particular
seed came from a
mother plant of strong
yield and pest
resistance, then it
would most probably
take on the same
characteristics.

B. SOIL FACTORS

soil depth is 1.5

meters
fertile w/ high
moisture holding
capacity
medium texture
w/ good drainage
and erosion
Soil pH must be
between 5.5 to
6.5

C. Climatic Requirements

The optimum
temperature
should be 21
degrees Celsius
by night and 26
degrees Celsius
by day.

Rainfall/water
Soil moisture must
be adequate during
maximum
vegetative growth
and berry
development.
An extended period
of well-distributed
rainfall is preferred.

LIGHT

and flower bud

development.

Light is necessary
for photosynthesis

METHODS OF COFFEE
PROPAGATION

A. Sexual or
propagatio
n by seed

Gather seeds that

are free from
pests and
diseases and from
high-yielding trees

Grow coffee plants in the nursery to

produce better seedlings. The nursery must
be located within the plantation or nearby
and must be accessible to the water supply.

One half of (500

grams) of quality
seeds is enough to
plant a hectare.
A 50 percent
allowance of seeds
must be considered
for ungerminated
seeds, poor seedlings,
and poor replanting.

Select viable seeds,

stir berries in a bucket
of water and remove
floaters. Those that
sink are the good
ones.

Remove the pulp by

hand or pulping
machine, then soak
beans in water for
24 hours to hasten
the removal of
mucilage.

Wash beans with

water and discard
floaters. Air dry in
well-ventilated room
for at least four days.
Keep dried parchment
in cool dry place or
mix with charcoal to
preserve its viability.

Germination bed must be 1 meter wide and of

convenient length. To avoid flooding, raise bed
15 cm from ground level.
Fill the seed beds with screened river sand or
any light top soil to allow drainage and aeration.

Soak the seeds overnight before

sowing to induce faster germination

Make small furrows 3 cm apart

and o.5 cm deep.
Arrange the seeds in a furrow
with the grove falling down and
cover w/ fine soil or sand.

Cover the bed with a thin layer of rice straw

or cut grasses to ensure even temperature
and moisture. Remove the rice straw when
seedlings start to come out of the soil.
Water the bed daily or when necessary to
keep the soil moist.

Seeds germinate in
about 30-45 days
after sowing and are
then transplanted
(pricked) to plastic
bags at the button
stage or at the latest
butterfly stage.

B. Asexual or vegetative propagation (cloning)

Cuttings

Coffee can also be

propagated asexually by
cuttings or grafting from
mother clonal gardens.
Coffee plants raised
from nodal cuttings
(rooted cuttings) bear
fruits 18 months after
transplanting, earlier
than plants grown from
seeds.

Cut pencil-size stem

cuttings (vertical sprouts)
early in the morning or
late in the afternoon.
Cut the sprouts at the top
of the nodes and about
1.5 in. below the nodes.
Remove one leaf and cut
the remaining leaf
leaving 1/3 of its whole
part.

Treat the cuttings with

fungicidal solution for
2 to 3 minutes by
soaking.
Dip cuttings on the
prepared rooting
media.
Plant treated cuttings
on prepared seed bed.

Grafting

Cleft grafting of selected sprouts on newlyrejuvenated coffee trees is usually done

when the sprouts are more then 30 cm high
or when the stems are about pencil-size.

Materials in Cleft Grafting

a. Sharp budding knife
b. Plastic bags 1
diameter and 6 long,
and
c. Plastic straws or
plastic strips for
tying.

Steps in Grafting
1. Cut the stocks after
the first node from
the base. Only
vertical stems about
30 cm high and
whose diameters are
about pencil-size
should be available
for grafting.

2. Make a wedge cut on the base of scion

about 10 cm from the tip.

3. Make a vertical cut

at the center of the
tip downwards to
about five c, of the
stock. Avoid totally
splitting the stock
down the base.

4. Insert the scion

securely into the
stock.

5. Tie the joint of the

scion with a plastic
straw or strip and
make sure that the
sides of the scion
and the stock are
in contact with
each other.

6. Cover the grafted scion

with a small plastic bag.
This will prevent the drying
up of the scion and rotting
of the graft during rains.
7. Remove the plastic cover
when the new sprouts have
grown on the scion and the
union of the stock and the
scion is complete.
8. Remove all sprouts that
grow below the point of
graft.

C. In-vitro coffee culture or tissue

culture and somatic
embryogenesis

Tissue culture enables the

growers to rapidly generate
numerous clones year-round
in greenhouses. It is also
used to produce plants free
of virus, fungi and bacteria.

Nursery Establishment &

Operation
A nursery is a place
where rooted
cuttings or
seedlings are taken
cared of until they
are ready for
planting in the field.

Site selection

Select and prepare the area two or

three months before receiving the
rooted cuttings or seed.

The site must

be:

Close to an adequate
water source.
Close to the future
plantation.
Far from big trees or
shaded areas.
Fairly drained.
Free from stray
animals.
Accessible to
transportation.

Nursery Construction

For one hectare plantation

(with approximately 1,667
trees) construct a nursery
for 2,000 seedlings .
The area needed for 2,00
seedlings is 6 meters x 12
meters.
The distance between
posts is 3 meters.
Use fish nets or coconut
leaves as shade to
intercept about 7 percent
of sunlight. The height of
the shade should allow
convenient passage
below.

Bag filling and layouting

Use screened, light top

soil rich in humus.
Add sand if the soil is
clayish and lime if the
soil is to acidic.
Use 7 inches x 11
inches plastic bags
enough to hold the soil
properly. The bags
must be perforated at
the lower sides and
bottom to provide
adequate drainage.

Layout bags in rows of 10. provide for a 40

cm interval between rows for convenience
during watering, spraying, hauling, etc.

Pricking Seedlings or rooted

cuttings
Water the bed
thoroughly.
Carefully uproot
seedlings and
place them in a
basin with water.
Remove
seedlings with
defective roots
(bent or bare)

Make a hole at the

center of the soil in the
prepared plastic bag
using a dibble.
Prick the seedlings and
compact the soil
properly around the
collar.
For rooted cuttings,
never bend the roots.
Trim the roots only
when necessary.

Water and fertilization

After pricking, water the

seedlings to keep the
soil moist during the dry
season.
After two months water
the seedlings with Urea
solution (one tablespoon
of Urea dissolved in 1
liter of water),
preferably late in the
afternoon to prevent
burning of leaves.
Sprinkle the seedlings
with water.

Weeding

Weed the plants as often as necessary to

minimize water and nutrient competition.
For multiple-stem plants, remove lateral buds
to encourage faster vertical growth.

Pest and Disease Control

Prevent damping-off
choosing good light soil for
better drainage and
aeration. Spray with copper
based fungicides or
conduct soil sterilization
before bagging.
Prevent brown eye spot by
providing proper light and
by spraying with copper
based fungicides.
Control the presence of
caterpillars and other
insects by spraying
appropriate insecticides or
using bio-control enemies
or predators and by
keeping nursery
surroundings clean.

Hardening

When the seedlings has 4 to

5 pairs of leaves, start
transferring seedlings every
3rd row and segregate the
fast-growing seedlings to
allow the slow-growing
seedling to recover. This
will minimize competition
for sunlight among the
seedlings.
Before planting to the field,
gradually remove the shade
to accustom plants to direct
sunlight. For instance
increase sunlight by 25
percent 6 weeks before
planting.

Plantation
Establishment

Before establishing the coffee plantation, it is important to

understand the following agro-climatic requirements of coffee.

A. Climatic Requirements for Growth

and Development
VARIETY

ELEVATION

TEMP
( C)

SOIL
pH

SOIL ORGANIC
DEPTH MATTER

ROBUSTA

0-700

13-26

5.56.5

1.5

Rich in
OM

ARABICA

9000-2,000

10-26

5.56.5

1.5

Rich in
OM

LIBERICA

LESS THAN
1,000

10-30

5.56.5

1.5

Rich in
OM

EXCELSA

LESS THAN
1,000

10-30

5.56.5

1.5

Rich in
OM

VARIETY

SUNSHINE
REQUIREMENTS

WIND
REQUIREMENT

RELATIVE
HUMIDITY
(%)

RAINFALL

ROBUSTA

FULL

SLIGHT

75-85

200

ARABICA

FULL

SLIGHT

75-90

200

LIBERICA

FULL

SLIGHT

70-90

150

EXCELSA

FULL

SLIGHT

70-90

150

B. Suggested Shade Regulation

AGE OF
SEEDLING
(in months)

%
SHADE

%
SUNLIGHT

1-2

75

25

3-4

50

50

5-6

25

75

7-8

Full sunlight

Full sunlight

C. Land Preparation

Free the are from

weeds. In cogonal
areas, you may use
herbicides. In
grasslands, plow
and harrow land
contours until
weeds are
suppressed.

D. Lay-outing, Staking and Holing

Establish a straight base line along

the boundary. Take note of the
orientation of rows from east to
west or from north to south. Allow
sunlight penetration between the
rows.

Follow the
recommended
planting distance
as follows

Stake the
rows and
hills of
coffee.
Dig holes
(40x40x40c
m) to
provide
room for
root
developmen
t one month
prior to
planting.

While digging holes,

separate the topsoil
from the subsoil.
Refill holes by
putting back topsoil
first and then
overlaying with the
subsoil. Add
compost and
fertilizers rich in
phosphorus to the
soil before refilling
the holes.

E. Transplanting

Transplant when there

are 6 to 8 pairs of leaves
per seedling or when the
seedling is 6 months old.
Transplant at the onset of
the rainy season.
Cut the plastic bag 1 inch
from the bottom to take
out bent roots. Then,
remove the plastic bag
and bury the ball of soil.
If white grub is a
problem, mix thoroughly
the recommended rates
of Furadan to the soil
during planting.

When transplanting
seedlings, make sure
that the root collar is
exactly at ground level
to prevent rotting.
Compact the base
around the seedling.
Basal fertilization is
recommended using
complete fertilizer.
Apply basal fertilizer 2
to 3 tablespoons per
seeding or use organic
fertilizer at 150 to 200
grams per hill.

Bending

When the seedling is about

50-75 cm in height, bend
the stem from east to
west, or along contours at
a 45 degree angle from the
ground. This will promote
growth of water shoots.
Used either a crossed stick
or a string tied to a peg on
the ground during bending.
Select three to five healthy
sprouts to serve as new
stems . Two initial
selections should be done
when the sprout height is
30 cm.

Continue to remove
all the water sprouts
that will grow after
the selection .
Cut the original bent
stem.
Train the vertical
sprouts towards the
outside of the
encourage sunlight
penetration and
growth to inner
laterals.

Bending promotes shorter and early

fruit bearing coffee tree.

F. Care of
Plantation

Conduct regular weeding

(weeding may be
manual, mechanical or
chemical).
Conduct fertilization
according to the results
of the soil analysis.

G. Pruning
Different types of
pruning according to
age and characteristics
of coffee plant:
Desuckering removal
of suckers from coffee
trees and branches.
Twig pruning removal
of dry, bent and
diseased branches.
Detopping removal of
the upper portion of
the coffee tree.

Rejuvenation of Coffee
Plantation

Steps in Rejuvenation
A.

For Multiple Vertical

Stems
Rejuvenation becomes
imperative for the
multiple vertical system
of growing coffee because
of the tendency of the
trees to grow very tall.
Multiple verticals produce
30 to 40 percent more
coffee beans than single
stems.

1.

Select the lowest

vertical stem that
grows farthest
towards the
outside of the
crown. This is the
vertical stem that
shall remain
uncut, to serve as
to lung branch.

2. Except for the

vertical stem that

shall remain
uncut, remove the
upper branches of
the other vertical
stems with a
sharp bolo, ax or
hand saw. This will
reduce the weight
of the stem during
falling and
thereby avoid
cracking or
splitting of the
stem during
cutting.

3. To cut each vertical

stem, use sharp
chain saw, hand saw
or bolo. Make cut
slanting outward at
about 30 cm from
the ground.

4. Clean the ream of

the cut with a
sharp bolo or knife
to remove serrated
bark or wood.

5. When the
sprout are about
10 cm high,
select and
maintain five to
seven sprouts.

6. Remove extra
sprouts, usually
those weak and
damaged by
pulling them out.
Water sprouts that
grow on the other
parts of the stem
should also be
removed.

7. When the sprouts

are 30 cm high,
select and
maintain three to
five uniformly
distanced sprouts
around the stem.
All other sprouts
must be removed
as they come out.

8. When the sprouts are

30 cm high, cut the
remaining vertical
stem. However, if the
vertical stem carries
laterals with berries,
cutting them may be
postponed until the
berries have been
harvested.

9. As the vertical sprouts grow, train

them towards outside the crown.

B. For Single Vertical Stem

The half-loop method is used to rejuvenate
coffee trees with single vertical stems.

1. Make an upward
slanting cut up to
about 75 percent
of the stems
diameter and
about two feet
from the base. To
cut, use a sharp
chain or hand
saw.

2. Bend the stem

towards the ground
slowly to avoid
splitting or cracking of
the main stem. Do not
cut and separate the
upper portion of the
main stem. This will
provide nourishment
to the growing new
sprouts and minimize
dying of the tree
particularly when
rejuvenation is done
during the dry month.

3. When the sprouts are

about 10 cm high, cut
and separate the upper
portion of the tree from
the main stem. The cut
should be slanting and
about 30 cm from the
ground.

4. Select and
maintain five to
seven sprouts that
are uniformly
distanced around
the stem. Remove
the other sprouts.

5. When the sprouts

are 30 cm high,
select and maintain
three to five sprouts
uniformly distanced
around the stem. All
other sprouts must
be removed as they
come out.

6. As the vertical
sprouts grow, train
them towards
outside the crown.
This will encourage
maximum sunlight
penetration and
better growth and
fruiting.

Comparison between an old

tree and a rejuvenated coffee
tree
Characteristics
Old Tree
Rejuvenated Tree
Root system

Well-developed.

Well-developed.

Plant vigor

Morphologically weak and

susceptible to pests and
diseases.

High vigor and resistant to

pests and diseases.

Lateral branches

Lesser and shorter fruiting

branches concentrated at
the top.

More and longer fruiting

branches well-distributed
along the vertical stems.

Coffee berries

Generally smaller with lots

of premature dried (black)
beans.

Larger berries and very few

black beans.

Yielding capacity

Low and declining.

High-yield.

Ease of cultural
operation

Inconvenience in spraying,
pruning and harvesting
operations.

Convenient and
economical.

Proper Fertilization
Techniques for Coffee Trees

Fruit bearing trees need the proper amount of nutrients for

optimum growth, fruit and root development and for
resistance to pests and diseases. Fertilization supply coffee
trees with the right dosage of essential elements such as
nitrogen, phosphorus, potassium, calcium and sulfur.
Micronutrients like zinc , boron, copper, manganese and iron
are also vital to the growth of coffee plants.

If soil analysis cannot be

conducted, the
following fertilization
program is
recommended:
a.) Non-fruiting trees120:120:60 (NPK 2:21)
b.) Fruit bearing trees120:60:120 (NPK 2:1:2)
Methods of fertilization :
a.) Band/Ring method
b.) Pocket method

Steps to follow prior to

fertilization
1.

2.

Weed the coffee

plantation before
fertilization.
Weeding is
important to
minimize pests and
diseases. Also,
weeds compete with
coffee for nutrients
and soil moisture.
Remove dead and
unnecessary
branches.

3. Practice proper pest

and disease
management. Apply
one sack of Furudan or
Diagram 3G per hectare
to guard against pests,
or apply appropriate
insecticides.

Fertilization
1.

2.

Dig 4 holes around the coffee plant, each with a

depth of 5 to 6 inches and with a distance of one
meter from the base of the plant. Put 100 grams
of mixed fertilizer in each hole and cover
immediately.
If soil is dry, water the covered holes with one
liter of water

Reminders

Always remember to mix

the urea with micronutrients
first before adding the other
fertilizers. Be sure to mix
well before application.
Burying the fertilizers deep
in the soil is an effective
method to minimize the loss
of important nutrients.

Kind and Amount of Fertilizers Recommended for

Fruit-bearing Trees
(Depending on Soil Analysis)
Average
Distance of
Coffee Trees

Kind of
Fertilizer
Needed

Amount
of
Fertilizer
Needed
Per
Hectare
(per
sack)

Amount of
Fertilizer
Needed Per
Tree

Amount of
Fertilizer
Needed for
First
Application
(in grams)

Amount of
Fertilizer
Needed For
Second
Application
(in grams)

2x3 meters

17-7-17
0-18-0
46-0-0
0-0-60
Micronutrient
s

10
7
5
4
25 kgs.

800

400

400

3x3 meters

17-7-17
0-18-0
46-0-0
0-0-60
Micronutrient

7
5
3
3
25 kgs.

800

400

400

Importance of Macro- and

Micronutrients to Coffee
Plant

Vegetative Growth to PreFlowering

Post Flowering to Berry

Formation

Vegetative Growth to PreNutrient

Effects
Flowering
Nitrogen and Potassium reactive and promote early growth of
new plant tissues
Calcium boosts root and leaf growth to provide a platform for
high yields
Magnesium fuel energy transfer within the developing tissues
Sulfur Maximize growth through protein formation
Boron and Zinc to maximize flowering and strong berry set

Post Flowering to Berry

Nutrient Effects
Formation
Nitrogen and Potassium maintain plant growth
and maximize berry strength
Calcium maximize strong of healthy tissue
Magnesium boost chlorophyll activity and Nuptake
Micronutrients maintain growth and maximize
berry set

Berry Expansion

Berry Maturity

Berry Expansion
Nutrient Effects
Nitrogen and Potassium so maintain tree
growth and bean fill during this critical phase
Calcium To maximize supplies in the berry
and hence improve berry integrity as it expands
Micronutrients where needs to maintain growth

Berry Maturity
Nutrient Effects
Nitrogen in reduced amounts to
maintain growth and berry fill
Potassium for good sugar starch
conversion to maximize berry weight
Calcium for strong berry integrity

Vegetative
Growth to
PreFlowering

Post
Flowering to
Berry
Formation

Berry
Expansion

Berry
Maturity

Coffee Plant Deficiencies

Nitrogen Deficiency

Phosphorus deficiency

Carpospora will move from the leaves to

the berries

Potassium
Deficiency

Calcium
Deficiency

Magnesium Deficiency

Sulfur Deficiency

Regrowth after boron deficiency gives a fan-like

appearance to growth.

Iron deficiency

Manganese deficiency

Zinc Deficiency